MEATLOAF IN THE ROUND
Serve your family this delicious baked meatloaf topped with ketchup.
Provided by Pillsbury Kitchens
Categories Entree
Time 1h30m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. In large bowl, combine all ingredients; mix well. Press mixture in ungreased 8-inch round (1 1/2-quart) glass baking dish.
- Bake at 350°F. for 65 to 75 minutes or until thoroughly cooked in center and meat thermometer registers 160°F.
- Let meatloaf stand 5 minutes. Pour off drippings. Invert meatloaf onto serving platter. If desired, top with additional ketchup. Cut into wedges to serve.
Nutrition Facts : Calories 290, Carbohydrate 10 g, Cholesterol 125 mg, Fat 1/2, Fiber 1 g, Protein 23 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 2 g
ELLEN'S BUFFALO MEATLOAF
A delicious favorite, modified to be lower in fat and calories, and no one will know you didn't use ground beef.
Provided by ellenmoriah
Categories Meat and Poultry Recipes Game Meats Buffalo and Bison
Time 1h50m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Crumble the bread slice into crumbs and set aside. Grease an 8x8 inch baking dish.
- Thoroughly mix ground buffalo meat, onion, egg, ground mustard, tomatoes, salt, pepper, and bread crumbs in a large bowl.
- Form the meat mixture into a loaf shape about 8x4 inches and place into the middle of the baking dish. Apply ketchup to the top and sides of the meatloaf.
- Bake in preheated oven until meat is no longer pink and ketchup forms a glaze over the meatloaf, 1 1/2 hours. Let stand 10 minutes before serving.
Nutrition Facts : Calories 179 calories, Carbohydrate 12.6 g, Cholesterol 104.5 mg, Fat 3.7 g, Fiber 1.6 g, Protein 23.8 g, SaturatedFat 1.1 g, Sodium 954.9 mg, Sugar 7.3 g
EILEEN'S MEATLOAF
This meatloaf is excellent for cold sandwiches in the hubby's lunchbox. Try it with onion or ranch dip instead of sour cream.
Provided by Lindsay
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h15m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, combine the beef, egg, sour cream and Worcestershire sauce. Mix in soup mix, cheese, and bread crumbs. Form mixture into a loaf, and place in a 9x5 inch loaf pan. Cover with foil.
- Bake at 375 degrees F (190 degrees C) for 45 minutes. Remove foil and continue baking for another 10 to 15 minutes. Let stand 5 to 10 minutes before serving for easier slicing.
Nutrition Facts : Calories 306.7 calories, Carbohydrate 13.3 g, Cholesterol 76 mg, Fat 21.6 g, Fiber 0.9 g, Protein 14.4 g, SaturatedFat 9.7 g, Sodium 616.1 mg, Sugar 1.4 g
1770 HOUSE MEATLOAF
Provided by Ina Garten
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F.
- Heat the olive oil in a large (12-inch) saute pan over medium heat. Add the onion and celery and cook for 5 to 7 minutes, stirring occasionally, until the onion is translucent but not browned. Set aside to cool slightly.
- Place the beef, veal, pork, parsley, thyme, chives, eggs, milk, salt and pepper in a large mixing bowl. Put the panko in a food processor fitted with the steel blade and process until the panko is finely ground.
- Add the onion mixture and the panko to the meat mixture. With clean hands, gently toss the mixture together, making sure it's combined but not compacted.
- Place a piece of parchment paper on a sheet pan. Pat the meat into a flat rectangle and then press the sides in until it forms a cylinder down the middle of the pan (this will ensure no air pockets). Bake for 40 to 50 minutes, until a thermometer inserted in the middle reads 155 degrees F to 160 degrees F. Remove from the oven and allow to rest for 10 minutes. Slice and serve hot with the Garlic Sauce.
- Combine the oil and garlic in a small saucepan and bring to a boil. Lower the heat and simmer for 10 to 15 minutes, until lightly browned. Be careful not to burn the garlic or it will be bitter. Remove the garlic from the oil and set aside. (I save the oil for vinaigrettes.)
- Combine the chicken stock, butter and cooked garlic in a medium saucepan and bring to a boil. Lower the heat and cook at a full boil for 35 to 40 minutes, until slightly thickened. Mash the garlic with a fork, whisk in 1/2 teaspoon salt and 1/4 teaspoon pepper, and taste for seasonings. Spoon the warm sauce over the meatloaf.
ED'S MOTHER'S MEATLOAF
I have a perfectly justifiable weakness for any recipe that comes to me passed on through someone else's family. This is not just sentimentality; I hope not even sentimentality, actually, since I have always been contemptuously convinced that sentimentality is the refuge of those without proper emotions. Yes, I do infer meaning from the food that has been passed down generations and then entrusted to me, but think about it: the recipes that last, do so for a reason. And on top of all that, there is my entrancement with culinary Americana. I just hear the word meatloaf and I feel all old world, European irony and corruption seep from me as I will myself into a Thomas Hart Benton painting. And then I eat it: the dream is dispelled and all I'm left with is a mouthful of compacted, slab-shaped sawdust and major, major disappointment. So now you understand why I am so particularly excited about this recipe. It makes meatloaf taste like I always dreamt it should. Even though this is indeed Ed's Mother's Meatloaf, the recipe as is printed below is my adaptation of it. My father-in-law always used to tell a story about asking his mother for instructions on making pickles. "How much vinegar do I need?" he asked. "Enough", she answered. Ed's mother's recipe takes a similar approach; I have added contemporary touches, such as being precise about measurements. But for all that, cooking can never be truly precise: bacon will weigh more or less, depending on how thickly or thinly it is sliced, for example. And there are many other similar examples: no cookbook could ever be long enough to contain all possible variants for any one recipe. But what follows are reliable guidelines, you can be sure of that. I do implore you, if you can, to get your meat from a butcher. I have made this recipe quite a few times, comparing mincemeat that comes from the butcher and mincemeat that comes from various supermarkets and there is no getting round the fact that freshly minced butcher's meat is what makes the meatloaf melting (that, and the onions, but the onions alone can't do it). The difficulty with supermarket mince is not just the dryness as you eat, but the correlation which is that the meatloaf has a crumblier texture, making it harder to slice. I am happy just to have the juices that drip from the meatloaf as it cooks as far as gravy goes, and not least because the whole point of this meatloaf for me is that I can count on a good half of it to eat cold in sandwiches for the rest of the week. (And you must be aware, it is my duty to make you aware, that a high-sided roasting tin makes for more juices than a shallow one.) But if you wanted to make enough gravy to cover the whole shebang hot, then either make an onion gravy and pour the meat juices in at the end or fashion a quick stovetop BBQ gravy. By that, I mean just get out a saucepan, put in it 1.76 ounces/50g dark muscovado sugar, 4.23 ounces/125ml beef stock, 4 tablespoons each of Dijon mustard, soy sauce, tomato paste or puree and redcurrant jelly and 1 tablespoon red wine vinegar, to taste. Warm and whisk and pour into a jug to serve. Ed instructed me to eat kasha with this, which is I imagine how his mother served it, but I really feel that if you haven't grown up on kasha - a kind of buckwheat polenta - then you will all too easily fail to see its charm. I can't see any argument against mashed potato, save the lazy one, but I don't mind going cross-cultural and making up a panful of polenta; I use the instant kind, but replace the water that the packet instructions advise with chicken stock. And as with the beef stock needed for the gravy suggested above, I am happy for this to be bought rather than homemade.
Provided by Nigella Lawson : Food Network
Time 2h5m
Yield 7-8
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Bring a saucepan of water to a boil and then boil 3 of the eggs for 7 minutes. Refresh them in cold water.
- Peel and chop the onions, and heat the duck fat in a thick-bottomed frying pan. Cook the onions gently sprinkled with the salt, for about 20 to 25 minutes or until the onions are golden and catching in the fat. Remove to a bowl to cool.
- Put the Worcestershire sauce and ground beef into a bowl, and when the onion mixture is not hot to the touch, add to the bowl and work everything together with your hands.
- Add the remaining raw egg and mix again before finally adding the breadcrumbs.
- Divide the mixture into 2, and in the pan, make the bottom half of the meatloaf by patting half the beef mixture into a flattish ovoid shape approximately 9 inches long. Peel and place the 3 hard-boiled eggs in a row down the middle of the meatloaf.
- Shape the remaining mound over the top of the eggs and pat into a solid loaf shape. Compress the meatloaf to get rid of any holes, but don't overwork it.
- Cover the meatloaf with slices of bacon, as if it were a terrine, tucking the bacon ends underneath the meatloaf as best you can to avoid its curling up as it cooks.
- Bake for 1 hour, until the juices run clear and once it's out of the oven let the meatloaf rest for 15 minutes. This should make it easier to slice. When slicing, do it generously, so everyone gets some egg. Pour meat juices over as you serve or do what you will gravy-wise.
AWESOME MEATLOAF (EMERIL'S)
This recipe will make meatloaf lovers out of meatloaf haters! It is an Emeril recipe off the foodnetwork website. I have modified it here and there...just types of meat and the topping.
Provided by devotedmomof7
Categories Meat
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- Saute butter, onion, celery, and bell pepper until carmelized.
- Add garlic, thyme, rosemary, and parsley. Cook 2 minutes. Cool in a mixing bowl.
- Preheat the oven to 350°F.
- To mixing bowl with vegetables, add eggs, mustard, 1/4 cup ketchup, Worcestershire, and cream. Mix.
- Add breadcrumbs, meat, salt, and mix with hand just until combined. Do not overmix.
- Form into 9 x 5 x 3-inch loaf pan. Set aside.
- Combine 1/2 cup ketchup and 1/4 cup of brown sugar (or to taste).
- Poke holes into the meatloaf and drizzle the topping over it, allowing it to seep into the meat.
- Cut bacon slices in half, lengthwise, and place in strips over the top of the meatloaf.
- Bake for 45 minutes and until the sauce is slightly caramelized on the top.
- Remove from the oven and tent with foil. Let it stand about 10 minutes before serving.
- I serve it with scalloped potatoes.
Nutrition Facts : Calories 495.9, Fat 32.5, SaturatedFat 14.1, Cholesterol 165.7, Sodium 916.8, Carbohydrate 24.6, Fiber 1.5, Sugar 14.7, Protein 26.5
TOP RATED CLASSIC MEATLOAF
My family enjoyed the slightly spicy taste of this meatloaf. This recipe, submitted by a local DJ, was in our local paper.
Provided by Rosemary Chapman
Categories One Dish Meal
Time 1h40m
Yield 1 Meatloaf, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven 325 degrees Fahrenheit.
- In a large mixing bowl, combine ground beef, cracker crumbs, salt, pepper, egg, onion and tomato sauce.
- Mix lightly.
- Shape into a loaf and place in a baking dish.
- In a small mixing bowl, combine the ketchup, brown sugar, water, mustard and vinegar.
- Brush the loaf with this mixture.
- Place meat loaf in oven and bake 1 hour and 15 minutes, basting occasionally with sauce.
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